Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe - Tiger prawns pan seared and then cooked with spicy sauce.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (kolambi/jhinga), Chilli garlic sauce

Cuisine : Fusion

Course : Main Course_Seafood

Pan seared Lemon chilly Tiger Prawns with Moilly s

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe - How to make Tiger prawns pan seared and then cooked with spicy sauce.

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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Prawns (kolambi/jhinga) 4

  • Chilli garlic sauce 2 tablespoons

  • Coconut oil 30 millilitres

  • Mustard seeds 1 tablespoon

  • Curry leaves 8-10

  • Onion sliced 1 large

  • Ginger chopped 15 grams

  • Garlic chopped 15 grams

  • Green chilli chopped 1

  • Coconut cream 200 grams

  • Lime leaves 3

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black pepper powder 1 teaspoon

Method

Step 1

Deshell prawn with tail on & clean . Give it a cut on the back Rub it with the chilly garlic sauce Cook on a hot plate with a cover. Remove, plate it and serve hot wih the moily sauce

Step 2

MOILY SAUCE METHOD : Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent

Step 3

Add in the chopped ginger, garlic, chilly and saute for few seconds Add in the turmeric powder, chilly powder, black pepper powder and mix well

Step 4

Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes. Add salt, mix well ,and remove.

Step 5

Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.

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